The new Annie Dennis cook book

Six pounds of beef, from the shoulder; put on in boiling water and cook rapidly for a few minutes, to seal up the pores of the meat, then slowly until quite tender, salting as for table use. Allow it to simmer down as dry as possible without scorching, thereby saving all the juice of the meat. If this is not successfully done, use the liquor which is left in the mincemeat. It must be perfectly cold before chopping. To every pint of meat, take one and a half pints of apples. If the pies are preferred cold, use, instead of suet, two pints of butter: otherwise, one-half the quantity of butter and one pound of finely chopped suet ; the juice of three oranges, three pints of sugar, three pounds of raisins, stoned, two pounds of wellwashed currants, two gallons of sweet cider, two heaping teaspoonfuls of cinnamon, a level teaspoonful each of cloves and allspice, two small nutmegs and half a pound of citron cut in small pieces. Should be mixed one day, at least, before using, and will keep two weeks in cold weather, or may be heated and canned. Add more spices, if liked. Make half this quantity if preferred. Mince-Meat — A Winter's Supply Boil, until perfectly tender and well done, three pounds of the lean of fine beef. When cold chop fine. Shred and mince two pounds of fresh beef suet. Have ready seeded and cut into small pieces three pounds of raisins and three pounds of dried currants, one pound of dried citron cut into small bits and two dozen apples, peeled, cored and chopped fine. Add the juice and grated rind of two lemons, one nutmeg, also grated, a teaspoonful each of mace, cloves and cinnamon ground to powder. Lastly, two teaspoonfuls of salt and three pounds of good brown sugar. Have ready a quart bottle each of brandy, wine and sweet cider. Pour equal quantities of these liquors over your mince-meat until it is moist enough for use. Keep what is left in the bottles ready to pour on the mince-meat afresh when you take out what you need for pies from time to time. These proportions make quite a large quantity and generally would suffice for the needs of a family for the entire season. Mincemeat should be kept closely tied up in a jar, and will not spoil before the return of really warm weather. One pint of mince-meat is not too much to allow for each pie plate; a mere thin covering over the bottom will not answer, for the mince-meat must be baked in a pastry, of course. MUTTON AND KID Roast Mutton Put the roast in a baking pan with enough water to baste, putting the seasoning in the water. Cover with another baking pan; put in a hot oven, reducing the temperature after ten or fifteen minutes; baste every fifteen minutes, until thoroughly tender, then remove the top pan and let brown. Thicken the gravy with a paste made of flour and water. Baked Kid Parboil and bake, or roast just as one would mutton, seasoning with red pepper and salt. Kid Chaps Cut from any part of the kid; chop, flour and fry in boiling lard, covering while it cooks. Garnish with Saratoga chips. Mutton Chops Grilled